Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, High-pressure processing, Thermal processing, Kiwifruit puree, Quality, Multivariate data analysis, HIGH HYDROSTATIC-PRESSURE, ORANGE JUICE, HIGH-TEMPERATURE, REFRIGERATED STORAGE, ANTIOXIDANT ACTIVITY, VITAMIN-C, FRUIT, PUREE, CAROTENOIDS, FLAVOR, 0908 Food Sciences, 1001 Agricultural Biotechnology, Biotechnology, 3006 Food sciences, 4004 Chemical engineering

Abstract:

This study evaluated process-induced quality changes in kiwifruit purée of two commercial cultivars (green kiwifruit, ‘Hayward’; gold kiwifruit, ‘Jintao’) treated by equivalent microbial safety based processing: high pressure processing (HPP; 600MPa/3 min) and thermal processing (TP; P_(8.3 °C )^(85 °C )=5 min). This comparative study was performed using both targeted, analyzing a priori selected quality attributes (color, sugars, organic acids and vitamin C) and untargeted headspace-solid phase microextraction-gas chromatography-mass spectrometry approaches, combining multivariate data analysis techniques (partial least squares discriminant analysis and variable identification). HPP provided a better retention of color and vitamin C compared to TP. Sugar and organic acid were less affected by HPP and TP. Methyl and butyl esters were detected at higher amounts in both processed purée, compared to untreated purée. For processed samples, furanones, terpenes and alcohols were detected at higher amounts after TP and aldehydes were detected at higher amount after HPP. Overall, the quality of HP treated samples is clearly closer to that of fresh samples compared to thermally treated samples and HP treatment avoids the formation of typical temperature induced compounds.